Ultrasonics Sonochemistry最新文献

{"title":"Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans","authors":"","doi":"10.1016/j.ultsonch.2024.107040","DOIUrl":"10.1016/j.ultsonch.2024.107040","url":null,"abstract":"<div><p>Drying process extends the shelf-life of fresh faba beans and makes them available all year round. Dried and cooked faba beans are used to make a variety of traditional food products. Ultrasonic pretreatment, as a modern food processing technology, can shorten the drying time of fresh legumes and improve the quality and sensory properties of products. So, the present study aimed to analyze the impact of the ultrasonic treatment process (0, 5, 10, and 15 min, 40  kHz, and 150 W) on the mass transfer rate, drying time, and effective moisture diffusivity (D_eff) of fresh faba beans. Also, the effect of ultrasonic treatment on textural properties and sensory attributes of cooked faba beans was studied. By using the ultrasonic process, the rate of water extraction from fresh faba beans, and thus their dehydration rate, can be increased. With increasing the duration of ultrasonic pretreatment from 0 to 15 min, the drying time of fresh faba beans decreased from 250 min to 150 min (p &lt; 0.05). The D_eff was calculated by Fick’s second law, and it significantly increased from 0.70 × 10⁻⁹ m² s⁻¹ to 1.05 × 10⁻⁹ m² s⁻¹ when the sonication duration was extended from 0 to 15 min (p &lt; 0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r) &gt; 0.9968, and the sum of squared error (SSE) and root mean squared error (RMSE) were also closer to zero compared to other models. The rehydration ratio of dried faba beans (after cooking) significantly increased from 308.4 % to 327.1 % with the extension of processing time from 0 to 15 min (p &lt; 0.05). The maximum and minimum crust hardness and texture firmness values were for the untreated and sonicated samples for 15 min, respectively. The sonication increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance were for the 10 min sonicated faba beans.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002888/pdfft?md5=755184a7c8db3cd2c5f281b17fa664fa&pid=1-s2.0-S1350417724002888-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined pulsed electric field-ultrasound assisted extraction of yarrow phenolic-rich ingredients and their nanoliposomal encapsulation for improving the oxidative stability of sesame oil","authors":"","doi":"10.1016/j.ultsonch.2024.107042","DOIUrl":"10.1016/j.ultsonch.2024.107042","url":null,"abstract":"<div><p>In this research, yarrow phenolic-rich extract was produced using pulsed electric field (PEF)-ultrasound assisted technology. The highest extraction efficiency (5.99 %) was obtained at 6.25 kV/cm of PEF and the sonication time of 60 min. As the PEF intensity and sonication time rose, the total phenolic content (TPC) and ferric-reducing power (RP) of the extracts increased. The PEF intensity of 2.70 kV/cm and sonication time of 45.83 min were the optimum extraction conditions resulting in the highest extraction efficiency, TPC, and RP. Then, this optimum extract was loaded into nanoliposomes. At higher extract levels, the encapsulation efficiency lowered, while the particle size, polydispersity index (PDI), and zeta potential of the nanoliposomal samples elevated. The results of Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) confirmed the successful encapsulation of yarrow extract into nanoliposomal carriers; the sample containing the extract had the highest enthalpy (3600 J/g) and nanoliposomes loaded with yarrow antioxidant extract (0.11 mL/mg) was the optimum sample. Finally, the sesame oil containing 500 ppm free and nanoliposome extract, as well as the sample with 200 ppm BHT were evaluated for oxidative stability. The highest oxidation stability (14.21 h) belonged to the oil containing nanoliposomal yarrow phenolic extract.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002906/pdfft?md5=93c7deb661de521dd954ab13294bf0f9&pid=1-s2.0-S1350417724002906-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142050296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations","authors":"","doi":"10.1016/j.ultsonch.2024.107033","DOIUrl":"10.1016/j.ultsonch.2024.107033","url":null,"abstract":"<div><p>Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN’s Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002815/pdfft?md5=502b5a76495e1c61f49fbe2e56037fe9&pid=1-s2.0-S1350417724002815-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142161726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The ultrasonic-assisted enzymatic extraction, characteristics and antioxidant activities of lychee nuclear polysaccharide","authors":"","doi":"10.1016/j.ultsonch.2024.107038","DOIUrl":"10.1016/j.ultsonch.2024.107038","url":null,"abstract":"<div><p>A response surface methodology (RSM) and one-factor method were established to investigate the optimum conditions for the extraction of lychee nuclear polysaccharides (LSP) by ultrasonic-assisted pectinase. The content of basic components in polysaccharides was determined. The antioxidant activity was well determined and compared the differences in the activities of the polysaccharides extracted by water extraction (LSP-HW) and those extracted at ultrasound-assisted enzyme (LSP-UAE). The activity of lychee nuclear polysaccharide increased with the increase of concentration. The anti-hydroxyl radical and anti-lipid peroxidation abilities of lychee nuclear polysaccharide were more excellent, and LSP-HW was slightly better than LSP-UAE in terms of activity, but the difference was not significant. In terms of solubility; LSP-HW without deproteinization was the best, followed by LSP-UAE, and the worst was LSP-UAE after deproteinization. The higher the glycoprotein content, the better the solubility of its polysaccharide. Compared with the existing extraction methods, this experiment greatly improved the extraction rate of lychee nuclear polysaccharides and further enriched the antioxidant activities of polysaccharides.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002864/pdfft?md5=4c71f6ed272d96d7f59cc34fae35650a&pid=1-s2.0-S1350417724002864-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine learning model to predict rate constants for sonochemical degradation of organic pollutants","authors":"","doi":"10.1016/j.ultsonch.2024.107032","DOIUrl":"10.1016/j.ultsonch.2024.107032","url":null,"abstract":"<div><p>In this study, machine learning (ML) algorithms were employed to predict the pseudo-1st-order reaction rate constants for the sonochemical degradation of aqueous organic pollutants under various conditions. A total of 618 sets of data, including ultrasonic, solution, and pollutant characteristics, were collected from 89 previous studies. Considering the difference between the electrical power (P_ele) and calorimetric power (P_cal), the collected data were divided into two groups: data with P_ele and data with P_cal. Eight input variables, including frequency, power density, pH, temperature, initial concentration, solubility, vapor pressure, and octanol–water partition coefficient (K_ow), and one target variable of the degradation rate constant, were selected for ML. Statistical analysis was conducted, and outliers were determined separately for the two groups. ML models, including random forest (RF), extreme gradient boosting (XGB), and light gradient boosting machine (LGB), were used to predict the pseudo-1st-order reaction rate constants for the removal of aqueous pollutants. The prediction performance of the ML models was evaluated using different metrics, including the root mean squared error (RMSE), mean absolute error (MAE), and R squared (R²). A significantly higher prediction performance was obtained using data without outliers and augmented data. Consequently, all the applied ML models could be used to predict the sonochemical degradation of aqueous pollutants, and the XGB model showed the highest accuracy in predicting the rate constants. In addition, the power density and frequency were the most influential factors among the eight input variables in prediction with the Shapley additive explanation (SHAP) values method. The degradation rate constants of the two pollutants over a wide frequency range (20–1,000 kHz) were predicted using the trained ML model (XGB) and the prediction results were analyzed.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002803/pdfft?md5=7b3ab12f2de5f3e0859b1059c55662e3&pid=1-s2.0-S1350417724002803-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"1/2 order subharmonic waves of two cavitation bubbles","authors":"","doi":"10.1016/j.ultsonch.2024.107022","DOIUrl":"10.1016/j.ultsonch.2024.107022","url":null,"abstract":"<div><p>In the work, the 1/2 order subharmonic wave of two coupling cavitation bubbles is investigated numerically via Fourier spectrum analysis. By analyzing the dynamics of bubble, we find that the mutual interaction between bubbles can affect the appearance of <span><math><mrow><mn>1</mn><mo>/</mo><mn>2</mn></mrow></math></span> order subharmonic. The results of parameter dependence show that the intensity of <span><math><mrow><mn>1</mn><mo>/</mo><mn>2</mn></mrow></math></span> order subharmonic would be promoted or inhibited with the increase of mutual interaction. The higher the driving amplitude or the smaller the distance between bubbles, the stronger the mutual interaction is, and also the greater the promotion or suppression of the <span><math><mrow><mn>1</mn><mo>/</mo><mn>2</mn></mrow></math></span> order subharmonic is. Moreover, while the 1/2 order subharmonic occurs, the energy of bubble would alternate between two different peaks, and the temperature inside bubble has a similar fluctuation while the bubble collapses. This qualitative analysis suggests that the bubble′s dynamics for multi-bubble case is complex. Understanding the generation of subharmonic of bubble′s dynamics is of great significance for helpful applying of cavitation bubble.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002700/pdfft?md5=fd4fa0a1b2289a8e7b84d72030f709fc&pid=1-s2.0-S1350417724002700-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142007025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ZnO quantum dots decorated BaTiO3 for cancer sonodynamic therapy","authors":"","doi":"10.1016/j.ultsonch.2024.107036","DOIUrl":"10.1016/j.ultsonch.2024.107036","url":null,"abstract":"<div><p>Sonodynamic therapy depending on ultrasound irradiation, which generates reactive species to kill cancer cells, has attracted considerable attention due to the deep tissue penetration depth. However, the insufficient separation of electron/hole pairs induces its limited therapeutic efficiency. Herein, we use oxygen vacancy and ZnO quantum dots decoration techniques to enhance electron/hole separation and reactive species production. In oxygen vacancy-engineered BaTiO₃, the higher oxygen vacancy concentration leads to more efficient adsorption of activate O₂ and thus results in production of more radicals. In BaTiO₃/ZnO heterostructures, the built-in electric field further improves separation of electron/hole pairs. The separated electron/hole react with O₂/H₂O to produce reactive species of •OH/<span><math><mrow><msubsup><mrow><mo>∙</mo><mi>O</mi></mrow><mrow><mn>2</mn></mrow><mo>-</mo></msubsup></mrow></math></span> and kill cancer cells upon ultrasound irradiation. The work provides a guidance for sonosensitizers to tumor therapy.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002840/pdfft?md5=f9fbf89a59a728e3124df4cda8b03b9e&pid=1-s2.0-S1350417724002840-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates","authors":"","doi":"10.1016/j.ultsonch.2024.107037","DOIUrl":"10.1016/j.ultsonch.2024.107037","url":null,"abstract":"<div><p>This study investigated the formation of conjugates between whey protein isolate (WPI) and green tea extract (GTE) using three methods: redox-pair (R), ultrasound-assisted redox-pair (RU), and ultrasonication (UL). Ultrasonication significantly reduced the reaction time for synthesizing WPI-GTE conjugates compared to the standard R method (p &lt; 0.05). The UL methods had the highest conjugate yield determined by polyphenol binding (p &lt; 0.05). Fourier-transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the conjugate formation, indicating an increased molecular weight due to protein binding with polyphenols through covalent and non-covalent bonds. Conjugates produced via ultrasonication exhibited enhanced solubility, smaller particle size, better emulsifying capacity, and improved foaming ability compared to those formed using the traditional R method (p &lt; 0.05). However, conjugates from the R method showed higher antioxidant activity, as evidenced by DPPH^•and ABTS^•+ scavenging activities (p &lt; 0.05). In conclusion, WPI-GTE conjugates created through ultrasonic treatment demonstrate potential as dual-functional ingredients, serving as both antioxidant and emulsifier.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002852/pdfft?md5=efcc6689bc9793738d3e29e3e5ef20b2&pid=1-s2.0-S1350417724002852-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation","authors":"","doi":"10.1016/j.ultsonch.2024.107029","DOIUrl":"10.1016/j.ultsonch.2024.107029","url":null,"abstract":"<div><p>The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydrostatic thawing (HT), and microwave thawing (MT) to assess their impact on the quality of Tibetan pork, focusing on thawing loss, tenderness, color variation, and alterations in protein secondary structure and moisture content. Additionally, the study examined the impact of thawing on the metabolites of Tibetan pork using metabolomics techniques. The results indicated that UT yielded the highest quality samples. UT significantly accelerated the thawing rate and had minimal impact on tenderness compared to traditional thawing methods. Moreover, protein and lipid oxidation levels were reduced by UT treatment. Furthermore, it enhanced the binding capacity of protein and water molecules, reduced drip loss, and maintained meat color stability. What’s more, amino acid metabolites such as <span>l</span>-glutamic acid, <span>l</span>-proline, oxidized glutathione, and 1-methylhistidine played a significant role in thawing oxidation in Tibetan pork, exhibiting a positive correlation with protein oxidation. UT resulted in a notable decrease in the levels of hypoxanthine and 2-aminomethylpyrimidine, contributing to the reduction of bitterness in the thawed meat and consequently enhancing the freshness of Tibetan pork. This study offers novel insights into understanding the biological changes occurring during the thawing process, while also furnishing a theoretical framework and technical assistance to improve the quality of Tibetan pork and propel advancements in food processing technology.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002773/pdfft?md5=0daed2658cf5ce0a69d0fd0f3ecb20d2&pid=1-s2.0-S1350417724002773-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142007024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices","authors":"","doi":"10.1016/j.ultsonch.2024.107035","DOIUrl":"10.1016/j.ultsonch.2024.107035","url":null,"abstract":"<div><p>Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p &lt; 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p &lt; 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p &lt; 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.</p></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":null,"pages":null},"PeriodicalIF":8.7,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1350417724002839/pdfft?md5=3de216dd74e4d2284d11c54a22cddd4f&pid=1-s2.0-S1350417724002839-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142012781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}